Scribd
Upload
19 views2 pages

Karnataka Style Mysore Rasam Recipe

The document provides a recipe for Mysore rasam, an Indian dish made with fresh ground masala and coconut. It includes a list of ingredients, preparation, and cooking instructions, with a total prep time of 5 minutes and cook time of 20 minutes. The recipe serves 3 and emphasizes the use of roasted spices and tamarind for flavor.

Uploaded by

raghavendradattu.kondepudi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
19 views2 pages

Karnataka Style Mysore Rasam Recipe

The document provides a recipe for Mysore rasam, an Indian dish made with fresh ground masala and coconut. It includes a list of ingredients, preparation, and cooking instructions, with a total prep time of 5 minutes and cook time of 20 minutes. The recipe serves 3 and emphasizes the use of roasted spices and tamarind for flavor.

Uploaded by

raghavendradattu.kondepudi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Mysore rasam recipe

5 from 11 votes
Mysore rasam recipe, rasam with fresh ground masala. Learn how to make this
flavouful rasam using coconut, with step by step pictures.

Prep Time Cook Time


5 mins 20 mins

Course: Main Course Cuisine: Indian Servings: 3 Author: Raks Anand

Ingredients
¼ cup Toor dal heaped
1 teaspoon Tamarind small gooseberry sized
1 Tomato
Salt
¼ teaspoon Sugar
¼ teaspoon Turmeric
1 teaspoon Rasam powder
1 tablespoon Coriander leaves chopped

To Roast & grind to powder


1 tablespoon chana dal
1 tablespoon Coriander seeds
1 teaspoon Pepper
1 teaspoon cumin seeds
3 tablespoon Grated coconut

To temper
1 teaspoon Ghee
½ teaspoon Mustard
1 sprig Curry leaves
2 pinches Asafoetida

Instructions
1. Pressure cook ¼ cup of toor dal with 1 cup water. I take tamarind also in a small bowl and
place it inside toor dal.

2. Give 3-4 whistles in medium flame. Once done, set the dal aside. Extract tamarind juice to
make it total one cup.

3. Since we are pressure cooking tamarind, it will not take much effort to extract the juice.

Mysore rasam powder


1. Heat a pan and roast chana dal firstly. After that, add coriander seeds and black pepper, give
it a roast for 30 seconds.

2. Lastly add cumin seeds and give it a quick stir. Do not over roast the spices as it will give
different flavor.
3. Then in goes the fresh grated coconut. Roast it until it is dry or golden here and there. I added
oil but no need to add, you can dry roast.

4. Cool down and after that, powder it, set aside.

5. In the same pan, add a teaspoon of oil and saute cubed tomatoes with a pinch of salt.

6. Once it is soft (1 minute), add to the vessel in which you are going to boil rasam.

7. After that, add the tamarind extract, turmeric, rasam powder if adding, salt as needed and
sugar. Taste and adjust water as needed. You can add 2 cups approximately.

8. Sprinkle some chopped coriander leaves, few curry leaves. Mix and bring to boil.

9. Add the dal with water.

10. Once the rasam boils and becomes frothy on top, switch off the flame.

11. Garnish with more coriander leaves if needed or proceed for tempering.

12. Heat ghee in a pan and splutter mustard, few curry leaves and asafoetida. Add to the rasam.

You might also like